The impact of processing on hemp seeds protein complex

Recently, commercial hemp seeds, Cannabis sativa L., have attracted considerable interest in nutritional and industrial research due to their high value good digestibility. Hemp seeds are becoming a new source of vegetable protein the necessary components for maintaining health rich content compounds, vitamins, unsaturated fatty acids. The effect processing on complex low THC was studied current study. Standard methods analysis (determination protein, fat, moisture) special ratio fractions products processing) were applied work. objects study (Surskaya variety) de-oiling by mechanical chemical methods. globulin fraction predominance original (69.44%) product obtained with hexane (fine meal, 80.94%) revealed. Glutelin (38.98%) prevailed seed flour cold pressing. After (pressing, extraction), (albumin, glutelin) resulting changed: meal (1:3.2:3.2), fine (0.1:4.7:1) (1.1:1:1.4), comparison initial raw material (1:2.5:0.1). A significant increase glutelin fraction: from 2.78 43.10 38.98%, methods, respectively, decrease amount water- salt-soluble observed all Researches oilseeds practical importance improving healthy foods quality.